2. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the cocoa powder, baking powder, baking soda and salt. Make a well in the center and add the applesauce, Kahlua and vanilla. Do not mix.

3. In another bowl, beat the egg whites and the cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites into the flour mixture until well incorporated. Gently fold in the remaining egg whites using a rubber spatula.

4. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Tap the mold on the counter to remove any air bubbles.

5. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool cake upright on a wire rack for 1 hour. Loosen sides with a small, thin knife. Remove cake from pan and cool. Wrap airtight, or serve immediately with a light sifting of confectioner's sugar accompanied by Port Wine & Raspberry Sauce.